chocolatey

My Favourite Chocolate Fudge Brownie Recipe

200 g butter, chopped (salted/unsalted)

brown sugar

eggs, lightly beaten

vanilla extract

all purpose flour

cocoa powder

instant espresso powder/granules (optional)

Preheat oven to 190C. Line and grease 18cm x 18cm/20cm x 20cm square pan with baking paper and cooking oil spray/butter.

In a saucepan over medium heat, melt butter, brown sugar and dark chocolate till just melted and smooth. Transfer chocolate mixture to a heatproof bowl and allow to cool slightly.

Add vanilla and beaten egg mixture to the cooled chocolate mixture and stir well with a spatula (Note: if the chocolate mixture is too hot, the eggs will cook!).

Sift flour and cocoa powder into chocolate mixture. Stir in espresso powder. (If adding chocolate chips, walnuts etc - fold in at this step).

Pour brownie batter into prepared baking pan. Bake for 17-20 minutes - the time will vary depending on the heat settings on your oven and your preference for a more/less fudgy brownie. A toothpick inserted into the brownie batter should come out with a few moist crumbs still stuck to the toothpick.

Allow the brownie to cool on a wire rack in the pan completely before removing and slicing. Store brownies in an airtight container at room temperature for up to 1 week.

My kinda breakfast included chocolate. And these buttery, fluffy and moist muffins loaded with chocolate chunks fit the bill.

Chocolate Chunk Muffins

butter, room temperature

sugar

egg, room temperature

non-fat greek yogurt

flour

baking powder

baking soda

salt

dark chocolate, chopped

Preheat oven to 425°F. Line 9 muffin tins with muffin cups and set aside.

In a standing mixer fitted with a paddle attachment, cream the butter and sugar on high until light and fluffy, about 3 minutes (do this for the entire time! it will make your muffins puff up when they bake). Beat in egg for an additional minute. Beat in the greek yogurt and vanilla extract until combined.

In a small bowl, mix together the flour, baking powder, baking soda, and salt. Incorporate into wet ingredients, mixing until it begins to come together (not fully incorporated). Fold chocolate chunks into batter, mixing only until combined. Batter will be thick.

Scoop batter into prepared muffin tins, filling just shy of the top of the liner. Sprinkle tops with more granulated sugar. Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 5 minutes before eating!

Best Chocolate Cake

(15.25-ounce) box devil's food cake mix ((I

all-purpose flour

coffee

butter, melted

vegetable oil

sour cream

eggs

unsalted butter, room temperature

sugar (7 1/2 cups)

unsweetened chocolate, melted and cooled to room temperature

heavy cream (or more)

Preheat the oven to 325°F and spray two 9-inch light-colored aluminum cake pans with nonstick baking spray with flour. Set aside.

In the bowl of a mixer, combine the cake mix, flour, salt, sugar, and cocoa powder until well mixed. Add the hot coffee and mix to combine.

Add the melted butter, oil, and sour cream, mix to combine. Scrape down the sides of the bowl. Add the eggs and vanilla extract and mix for about 2 minutes.

Divide the batter between the two prepared pans and bake for 35 to 45 minutes, or until a toothpick inserted into the center of each cake comes out clean.

Allow to cool for about 10 minutes in the pan, then turn the cakes out onto a wire cooling rack to cool completely.

Add the butter to the bowl of a mixer and mix until smooth. Gradually add the powdered sugar, mixing well after each addition.

Add the salt and cocoa powder. Mix well. Add the cooled chocolate and vanilla and mix well.

Add the heavy cream to thin the buttercream to spreading consistency and mix to combine. Add more cream to make it thinner or more powdered sugar if you get it too thin.

Once the cake is cool, trim off the domed part of each cake, and frost with the chocolate buttercream.

Chocolate Buttercream Frosting

How to make a fudgy avocado chocolate cake with (an optional) rich and creamy refined sugar-free ganache. This vegan chocolate cake is moist and flavorful – yet not only healthier than regular chocolate cake but also gluten-free, and egg-free!

Avocado Chocolate Cake

organic cane sugar (or coconut sugar)

1.7 oz vegan chocolate ((I used unsweetened))

cocoa powder ((I used Dutch-processed, unsweetened))

tsp baking powder

tsp baking soda

coffee ((optional))

avocado ((weight without skin and seed))

coconut milk ((see notes))

tsp vanilla extract

tbsp nut butter of choice ((see notes))

1.7 oz dairy-free chocolate

You can watch the video in the post for visual instructions.Make the chia eggs by combining 2 tbsp ground chia seeds and 1/4 cup (60 ml) of water in a small bowl, then set aside.

Add all dry ingredients to a large bowl. Preheat the oven to 360 F (180 C), line the bottom of a 7-inch (18 cm) springform with parchment paper and grease the inside with a little oil.

Process the wet ingredients (avocado, coconut milk, vanilla extract) in a food processor until smooth. Add the chia egg mixture and pulse three times.

Pour the wet ingredients into the bowl of dry ingredients and stir with a spatula until just combined, don't overmix.

Transfer the cake batter into the springform and bake in the oven for about 35 minutes, or until a toothpick comes out clean. Let cool, then optionally make the chocolate ganache.

Combine the chocolate and nut butter in a medium bowl and place it over a saucepan filled with hot/boiling water. Let it melt, stirring occasionally. Pour the ganache over the chocolate cake and chill it in the fridge for about 25-30 minutes. Slice and enjoy!

https://content.jwplatform.com/videos/LyCkt9Os.mp4

Avocado Chocolate Cake (Vegan, Gluten-Free)

Secret Ingredient Bakery Style Fudge Brownies so rich and chewy you'd swear they weren't homemade. But they ARE because you're a boss baker.

Bakery Style Fudge Brownies

salted butter

eggs, room temperature

Bob’s Red Mill Whole Wheat Flour

Preheat oven to 350°F. Grease and line a 9&#8243;x9&#8243; pan with parchment paper and set aside.

In a large microwave-safe bowl, combine butter and sugar. Microwave for 30 seconds, then remove and stir with a whisk. Repeat process 2 more times. Though granules of sugar will remain, the goal is to get the mixture to a glossy finish.

Allow mixture to cool slightly, then add in eggs one at a time, whisking in between each addition. Whisk until the mixture lightens in color slightly.

Add in cocoa powder, salt, and vanilla extract. Fold in flour until just combined. Pour mixture into prepared baking pan and bake for roughly 45 minutes, testing for doneness by inserting a knife into the center of the brownies beginning at 40 minutes. It might take up to 55 minutes for them to cook through depending on your oven!

Overall, these brownies were not as good as I hoped, but better than I expected once I started combining the ingredients (the large amounts of brown sugar and butter gave me pause).

The flavor was definitely rich and strong, the inside was as glossy and velvety as the pictures, and the top was crisp and chewy. And they were fudgy without a mushy or overly-dense crumb.

However, these brownies also tasted rather bitter and like raw cocoa to me. (I'm not sure which brand or type I used.) Despite there only being 2/3 c of whole wheat flour (I used Gold Medal), it gave the brownie a gritty, meal-y texture.

They were definitely easy to make and the results were tasty, but I won't rush to make these again. I may try them again with regular flour, and perhaps add some espresso or coffee.

I don't have a microwave, how can I melt/combine the butter and sugar?

These are AMAZING. I did adjust things ever so slightly because I didn't have whole wheat flour on hand, so I used white flour with a bit of almond flour to get that nutty flavor. They were perfect and I'm keeping this recipe forever. Thank you!!

Thank you for this recipe using bread flour! I always have bread flour on hand but hardly ever buy AP, so this recipe was interesting to me for its’ ingredients alone. As it happens, the bread flour makes all the difference in the texture! And the method is so easy, everything comes together in one mixing bowl, plus whatever little bowl you melted your butter in. Made the recipe exactly as written, I used the metric measurements, baked for 50 minutes total and they came out beautifully. I did add a teaspoon of espresso powder to the boiling water, I’m not sure it made any difference. I used semisweet chocolate chips melted with the Dutch process cocoa powder, and ultimately topped them with powdered sugar for serving. A tad to sweet for my taste, I think I’ll use dark chocolate chips and a tad less sugar next time, as I like to be able to present them with the additional sugar on top. I’m also going to mix in chocolate chips to the batter next time, as what I’m really after is a ghirardelli box mix result!

These flourless brownies with a sweet potato frosting (which is optional but very recommended!) are absolutely delectable. They are vegan, gluten-free, oil-free (if you leave out the chocolate chips), grain-free, protein-rich, fudgy, chocolaty, and so rich! Made with chickpeas and other wholesome ingredients.

Flourless Brownies

coconut sugar (or brown sugar)

almonds

tbsp ground flax seeds (or ground chia seeds)

dairy-free chocolate chips ((optional))

chickpeas

plant-based milk

butter

banana (or 1/4 cup applesauce)

sweet potato frosting ((optional))

I recommend using a kitchen scale for this recipe.

Blend the chickpeas with all wet ingredients in a food processor until smooth (check the video).

Add all dry ingredients (except the chocolate chips) to the food processor and blend again until the mixture is combined.

Line a pan with parchment paper or grease it with vegan butter or coconut oil and spoon the batter into it. My baking dish measures 9&quot;x6&quot; (23 x 15 cm).

Bake in the oven at 355 degrees F (180 degrees C) for about 40 minutes (it can take longer or shorter, depending on your oven and the size of your baking dish) or until a toothpick comes out almost clean (can still be sticky but not wet). Test after 35 minutes with a toothpick. Don&#x27;t overcook the brownies! Let them cool completely. They&#x27;ll still be soft at first but firm up once cooled down. They taste best on the 2nd or 3rd day!

Check out this recipe to make the sweet potato frosting! Top with chocolate chips an enjoy!

https://content.jwplatform.com/videos/3J3OOugl.mp4

These flourless brownies are vegan, gluten-free, oil-free, grain-free, protein-rich, fudgy, and chocolatey! This dessert is made with chickpeas and other healthy ingredients. Enjoy the vegan brownies with a sweet potato frosting!

Flourless Brownies Recipe (Vegan, Healthy)

Top 6 chocolatey recipes from across the web

The most viewed chocolatey recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

My Favourite Chocolate Fudge Browni...

Chocolate Chunk Muffins

Best Chocolate Cake

Avocado Chocolate Cake

Bakery Style Fudge Brownies

Flourless Brownies

Top 6 chocolatey recipes from across the web

The most viewed chocolatey recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

My Favourite Chocolate Fudge Browni...

Chocolate Chunk Muffins

Best Chocolate Cake

Avocado Chocolate Cake

Bakery Style Fudge Brownies

Flourless Brownies

The most viewed chocolatey recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine